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Ackee and Corned Pork

AuthorAlec Barnaby
Yields1 Serving
 1 ½ lbs corned pork
 ½ tsp Grace Caribbean Traditions Black Pepper
 6 cups water
 2 ackees
 1 tsp salt
 ¼ cup Grace Vegetable Oil
 1 Large onion,chopped
 2 small tomatoes, chopped
 1 large sweet pepper, chopped
 1 tsp scotch bonnet pepper, deseed, chopped
1

Preparation time 10m l Cooking time 2h 30m

2

Ackee and Corned Pork Directions:
Wash corned pork and cut into bite-size pieces. Place into a pot, cover with tap water and put to boil for about 1-2 hours.Drain, add tap water and set aside.
Clean and wash ackee and set aside. Bring water to boil add salt and ackee.
Heat a large frying pan, drain pork and place into the hot frying pan. Fry for about 15-20 minutes or until the pork becomes crisp and brown in colour.
Mix in the garlic, onion, scotch bonnet pepper, escallion, tomatoes and sweet pepper.
Fold in the boiled and drained ackees and sprinkle with black pepper, leave to heat through for 3 minutes.

Ingredients

 1 ½ lbs corned pork
 ½ tsp Grace Caribbean Traditions Black Pepper
 6 cups water
 2 ackees
 1 tsp salt
 ¼ cup Grace Vegetable Oil
 1 Large onion,chopped
 2 small tomatoes, chopped
 1 large sweet pepper, chopped
 1 tsp scotch bonnet pepper, deseed, chopped

Directions

1

Preparation time 10m l Cooking time 2h 30m

2

Ackee and Corned Pork Directions:
Wash corned pork and cut into bite-size pieces. Place into a pot, cover with tap water and put to boil for about 1-2 hours.Drain, add tap water and set aside.
Clean and wash ackee and set aside. Bring water to boil add salt and ackee.
Heat a large frying pan, drain pork and place into the hot frying pan. Fry for about 15-20 minutes or until the pork becomes crisp and brown in colour.
Mix in the garlic, onion, scotch bonnet pepper, escallion, tomatoes and sweet pepper.
Fold in the boiled and drained ackees and sprinkle with black pepper, leave to heat through for 3 minutes.

Notes

Ackee and Corned Pork
IngredientsDirections
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